The Songyo Kimchi Factory produces functional pickles, which are in great demand.
There are dozens of kinds of pickle products including various pickled vegetables such as cucumber, red pepper, aralia shoots and roots of broad bellflowers and pickled edible herbs.
According to the manager of the factory, it has been three years since it began to turn out pickles. It had previously produced kimchi alone.
The factory puts emphasis on making the pickles help invigorate the human body and raise its immunity.
According to Mun Myong Chol, a workteam leader of the factory, what is fundamental in the production of pickles is the storage of raw materials.
It is not easy to pickle vegetables and edible herbs available in differ-ent seasons in such a way as to keep them fresh and make them preserve their original tastes, fragrances and colours for a long period, while pre-venting the loss of their nutritive substances such as vitamins and pro-teins, he added.
To this end, the factory laid a good foundation for storing raw materi-als. For example, it made a circulating pickling tank.
On the basis of this, it buckled down to the research to produce func-tional pickles by mixing them with natural materials which are not regu-larly available but indispensable to and good for human health.
In order to develop functional foods that produce unique tastes and have high nutrition value while retaining their original characters, it con-ducted a scientific analysis of nutrient components of vegetables, edible herbs and wild fruits in collaboration with Pyongyang Han Tok Su Uni-versity of Light Industry before confirming their rational composition indices and rates.
In the course of this, it developed the pickled garlic mixed with fruits of both Schizandra chinensis and matrimony vine, the pickled ginger with fruit of Schizandra chinensis and carrot, the pickled green pepper with jujube and fruit of matrimony vine, etc.
According to Hwang Chol, researcher of the factory, fruit of Schizan-dra chinensis which has five kinds of taste and is good for the five vis-cera, that of matrimony vine which invigorates the human body and oth-er auxiliary natural materials are in good harmony with relevant pickles to produce unique tastes and fragrances and are highly nutritious.
The products of the factory do not ferment to swell even in mid-summer and their tastes become better with the passage of time because they were sterilized by heating, without using antiseptics and chemicals, and pickled in fermented soy sauce, he added.
Seasonings for the production of the pickles are those produced by the Pyongyang Condiments Factory, Pyongyang stevia processing facto-ry and other plants in the country.
Pickled cucumber, green pepper and so on from the factory were fa-vourably commented upon by the visitors to several rounds of consumer goods exhibitions held in Pyongyang this year as they looked as fresh as those vegetables in the fields and were very appetizing.
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